meat extract

Show Summary Details

Quick Reference

The water-soluble part of meat that is mainly responsible for its flavour. Commercially it is made during the manufacture of corned beef (see beef, corned); chopped meat is immersed in boiling water, when the water-soluble extractives are partially leached out, then concentrated. Rich in vitamins B1, B12, niacin, and potassium. A powerful oral stimulant of gastric acid secretion.

Subjects: Medicine and Health.

Reference entries

Users without a subscription are not able to see the full content. Please, subscribe or login to access all content.